If you love the cozy comfort of cornbread but crave a little something extra, you’re going to adore this Honey Bacon Skillet Cornbread Recipe. It’s a golden, crispy-edged loaf packed with smoky applewood bacon and just the right touch of sweet honey—the perfect balance that’ll have you coming back for seconds.
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Why You'll Love This Recipe
This skillet cornbread is hands-down one of my favorite comfort food hacks. It’s quick enough for a weeknight side but special enough to impress guests—plus that crispy, bacon-studded center? Absolutely irresistible.
- Perfect Sweet & Savory Blend: Floral honey meets smoky applewood bacon for a flavor combo that sings.
- Quick & Easy: Ready in just 35 minutes, making it a reliable crowd-pleaser anytime.
- Cast Iron Magic: Using a skillet creates those coveted crispy edges and a tender middle.
- Versatile & Customizable: Easily tweak ingredients to suit your taste or dietary needs.
Ingredients & Why They Work
Before you dig in, here’s a quick rundown of what you’ll need and why these ingredients make this Honey Bacon Skillet Cornbread incredibly delicious. When shopping, look for quality applewood-smoked bacon for that unmistakably rich smoky flavor, and choose medium-ground yellow cornmeal—it helps nail that classic texture.
- Applewood-smoked bacon: The smoky, crispy bacon pieces give both crunch and a savory punch that balances the sweetness.
- Medium-ground yellow cornmeal: Provides the ideal texture—grainy but tender, with a subtle corn flavor.
- All-purpose flour: Adds structure to the batter, keeping the cornbread light and fluffy.
- Sugar: Just enough sweetness to complement the honey without overpowering.
- Salt: Enhances all the flavors and balances the sweetness and smokiness.
- Baking powder and baking soda: The leavening agents that give the cornbread its tender crumb and lift.
- Eggs: Bind everything together while adding richness.
- Buttermilk: Adds tanginess and reacts with the baking soda for a fluffier texture.
- Unsalted butter: For that rich, buttery flavor and moist crumb.
- Honey: The floral-sweet highlight that complements the bacon perfectly—plus extra to drizzle on top.
Make It Your Way
The beauty of this Honey Bacon Skillet Cornbread Recipe is how easy it is to personalize. Whether you're craving a little extra spice, a vegetarian-friendly twist, or a splash of seasonal flavor, you can adapt it to suit whatever mood strikes you.
- Spicy Kick: I love adding a pinch of cayenne pepper or chili powder to the dry ingredients when I want that subtle warmth to balance the sweet honey and smoky bacon. It turns this classic comfort food into something a little more exciting.
- Vegetarian Version: For my vegetarian friends, swapping the bacon for smoked paprika and skipping the bacon fat entirely works wonders. I use melted butter or a neutral oil to coat the skillet, and it saves the day without losing any depth of flavor.
- Seasonal Touch: In fall, I sometimes fold in some diced roasted jalapeños or finely chopped green onions right before baking. It adds freshness and a mild heat, perfect for pairing with hearty stews or chili.
Step-by-Step: How I Make Honey Bacon Skillet Cornbread Recipe
Step 1: Warm Up Your Oven and Skillet
Start by preheating your oven to 400°F. At the same time, place your 10-inch cast iron skillet over medium heat on the stove. This warming step is crucial—it prepares the pan to cook the bacon evenly and helps develop those coveted crisp edges in the finished cornbread.
Step 2: Crisp Up the Applewood-Smoked Bacon
Add the finely chopped bacon to your warmed skillet and cook it until it's beautifully crispy and fragrant. Keep an eye (and nose!) on it to avoid burning. Once cooked, transfer the bacon pieces to paper towels to drain excess fat, but don’t toss that rendered bacon fat! Reserve 1 tablespoon of it right in the skillet — this will add amazing flavor and help brown the cornbread later.
Step 3: Whisk Dry Ingredients Until Fluffy
In a large bowl, combine the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda. Give it a good whisk to make sure everything is evenly distributed. This helps the cornbread rise properly and ensures each bite has just the right amount of sweetness and leavening.
Step 4: Blend the Wet Ingredients Smoothly
In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey until the mixture is smooth and silky. The honey adds a subtle floral sweetness that complements the smoky bacon beautifully, so don’t skip it! If you don’t have buttermilk, remember you can easily substitute 1 cup of milk mixed with 1 tablespoon lemon juice, rested for 10 minutes.
Step 5: Combine Mixtures and Fold in the Bacon
Pour the wet ingredients into the dry mixture and stir just until everything is moistened and combined. Be gentle—overmixing can lead to a dense cornbread rather than a tender one. Finally, fold in your crispy bacon pieces evenly. Just think about those little bursts of savory goodness in every bite!
Step 6: Coat the Skillet and Bake to Perfection
Swirl the reserved tablespoon of bacon fat around the bottom and sides of your warm cast iron skillet. This not only keeps the cornbread from sticking but also infuses it with extra smoky flavor. Pour in your batter and spread it evenly. Slide the skillet into your preheated oven and bake for about 25 minutes. The cornbread will be golden on top, and a toothpick inserted in the center should come out clean.
Step 7: Serve Warm with a Honey Drizzle
Once out of the oven, let the cornbread cool just a bit so it can set nicely—about 5 to 10 minutes is perfect. Then, slice it up and drizzle a little extra honey over the top. The balance of sweet honey, smoky bacon, and crisp edges is simply irresistible. Serve it alongside your favorite comfort meals, and enjoy every bite!
Top Tip
Mastering the Honey Bacon Skillet Cornbread Recipe is all about balancing textures and flavors, plus using the right techniques to get that perfect golden crust and tender center. Here are some tips I’ve picked up that truly make a difference.
- Use the Bacon Fat Wisely: Reserving and swirling the tablespoon of bacon fat in your cast iron before adding the batter creates those irresistible crisp edges that make this cornbread extra special.
- Don't Overmix the Batter: I learned the hard way that mixing just until the ingredients come together keeps the cornbread tender instead of tough and dense.
- Even Bacon Distribution: Fold the crispy bacon in gently but thoroughly, so every bite has that smoky, savory surprise without weighing down the batter.
- Rest the Batter Briefly: Letting the batter sit a few minutes while the oven heats helps the cornmeal hydrate for a moist crumb, which is a small step that improves texture.
How to Serve Honey Bacon Skillet Cornbread Recipe
Garnishes
This cornbread really shines with a simple drizzle of extra honey right after baking to enhance the sweet and smoky contrast. For an extra touch, a pat of honey butter or a sprinkle of flaky sea salt on top right before serving adds wonderful flavor layers without overpowering the cornbread’s charm.
Side Dishes
Pair this skillet cornbread with heartySouthern-style favorites like creamy collard greens, smoky BBQ pulled pork, or a spicy chili. It also complements soups and stews beautifully—especially those with smoky or tomato-based flavors—making it a versatile side for gatherings big or small.
Make Ahead and Storage
Storing Leftovers
Store any leftover Honey Bacon Skillet Cornbread in an airtight container at room temperature for up to two days. To keep longer, refrigerate it where it’ll stay moist and fresh for up to five days.
Freezing
To freeze, wrap individual slices or the whole cornbread tightly in plastic wrap, then place in a freezer-safe bag or container. It will keep well for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a preheated 350°F oven for about 10 minutes, or warm gently in the microwave. For revived crisp edges, a quick pop back into a hot cast iron skillet with a dab of butter works like a charm.
Frequently Asked Questions:
Yes! You can make a quick buttermilk substitute by stirring 1 tablespoon of lemon juice into 1 cup of whole milk and letting it stand for about 10 minutes. This helps the acidity mimic buttermilk's effect in the recipe.
A 10-inch cast iron skillet is ideal because it distributes heat evenly and helps develop those beloved crisp edges. However, any oven-safe skillet will work in a pinch.
Absolutely! You can omit the bacon and bacon fat, substituting with smoked paprika for that smoky flavor and using melted butter or oil instead. It will still be deliciously moist and flavorful.
A key is not to overmix the batter and to use the right balance of wet ingredients like buttermilk and melted butter. Also, check the cornbread at the 22-minute mark and remove it as soon as a toothpick comes out clean—overbaking can dry it out.
Final Thoughts
The Honey Bacon Skillet Cornbread Recipe is one of those comforting classics that feels like a warm hug on a plate. With the sweet notes of honey and the smoky crunch of applewood bacon, each bite tells a story of simple ingredients brought to life with care and a little technique. Whether you're serving it up alongside a family meal or bringing it to a potluck, this cornbread is sure to turn heads and warm hearts. I hope you enjoy baking—and sharing—it as much as I do!
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Honey Bacon Skillet Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Description
This skillet cornbread recipe features a perfectly baked, golden cornbread with crisp edges and a tender, bacon-studded center. The delightful combination of floral honey and smoky applewood-smoked bacon brings a sweet-and-savory balance that elevates the classic cornbread flavor.
Ingredients
Meat
- 6 slices applewood-smoked bacon, finely chopped
Dry Ingredients
- 1 cup medium-ground yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- 2 eggs
- 1 cup buttermilk
- 1 stick unsalted butter, melted
- ⅓ cup honey, plus more for serving
Instructions
- Preheat oven and skillet: Begin by preheating your oven to 400°F. While the oven heats, place a 10-inch cast iron skillet over medium heat to warm it up for cooking the bacon.
- Cook the bacon: Add the finely chopped applewood-smoked bacon to the hot skillet and cook until it is crispy. Once cooked, remove the bacon pieces and drain them on paper towels. Reserve 1 tablespoon of the rendered bacon fat in the skillet.
- Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda until well combined to ensure even distribution.
- Mix wet ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey until the mixture is smooth and fully combined.
- Combine mixtures and fold bacon: Pour the wet ingredient mixture into the dry ingredients and stir gently until just moistened and combined; avoid overmixing. Then fold in the crispy bacon pieces carefully to evenly distribute them throughout the batter.
- Prepare skillet and bake: Swirl the tablespoon of reserved bacon fat in the warm cast iron skillet to coat the bottom and sides evenly. Pour the cornbread batter into the skillet and spread it out evenly. Transfer the skillet to the preheated oven and bake for 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve warm with honey: Remove the skillet cornbread from the oven and allow it to cool slightly before serving. Drizzle additional honey over the slices for an enhanced sweet touch.
Notes
- If you don’t have buttermilk, make a substitute by stirring 1 tablespoon of lemon juice into 1 cup of whole milk and let it stand for 10 minutes before using.
- Using a cast iron skillet helps develop crisp edges, but you can use any oven-safe skillet if needed.
- For a spicier version, add a pinch of cayenne pepper or chili powder to the dry ingredients.
- To make the cornbread fully vegetarian, substitute the bacon with smoked paprika and omit the bacon fat, using melted butter or oil instead.
- Ensure not to overmix the batter to keep the cornbread tender and fluffy.
Nutrition
- Serving Size: 1 slice (approximately ⅛ of recipe)
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg

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